Chicken & almond pastillas

Chicken & almond pastillas

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(5 ratings)

Prep: 40 mins Cook: 1 hr, 10 mins Plus cooling


Makes 6
Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal359
  • fat20g
  • saturates6g
  • carbs21g
  • sugars9g
  • fibre3g
  • protein23g
  • salt0.6g
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    • 50g butter, melted, plus 1 tbsp for the pan



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 red onion, finely chopped
    • thumb-sized piece ginger, grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 garlic cloves, crushed
    • 1 tbsp cinnamon, plus ½ tsp for dusting



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 10 cardamom pods, seeds removed
    • 1 tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 6 boneless chicken thighs, skin removed
    • 1 tbsp plain flour
    • 500ml chicken stock
    • 1 tbsp clear honey
    • 100g ground almond
    • zest 1 orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 85g dried apricot, chopped
    • 50g toasted flaked almond
    • small handful parsley, chopped



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 6 sheets feuille de brick or filo pastry
    • 1 large egg, beaten
    • icing sugar, for dusting (optional)


    1. Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.

    2. Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley – the mixture should be quite thick. Leave to cool.

    3. Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you’re not working with under a damp tea towel, so it doesn’t dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.

    4. For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.

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    Comments, questions and tips

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    15th Nov, 2014
    This recipe is delicious! I have only made it once before, simply due to it being a bit time consuming, but I am preparing it now to serve with some salad for dinner tomorrow. I woudn't say that the taste of the cinnamon is too overpowering but I suppose this recipe isn't for you if you don't really like cinnamon!
    15th Nov, 2014
    This recipe is amazing! I've only made it once before, simply because it is quite time consuming but I am preparing it now to serve with salad for dinner tomorrow. I certainly wouldn't say the taste of cinnamon is too overpowering, although it is prominent so consider adding less if you are not much of a fan. So delicious!
    7th Oct, 2013
    I was looking forward to eating these after looking at the recipe ingerdients. I used free range chicken thighs and organic chicken stock. On tasting the mixture as it cooled I found the taste of cinnamon really too much. 1 tablespoon is probably too much. It left a rather nasty after taste in the mouths of my family who tested it for me. I did not complete the dish and we had something else for dinner instead. Very disappointing.
    6th Apr, 2013
    These are really delicious! And they freeze well. The only trouble I had was folding up the parcels - just couldn't get my head round the origami haha!! I had some sour cream hanging around so mixed with some Harissa to make a kinda dipping sauce which went really well and I served with cous cous. Yum!
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